The Main Menu

appetizers

CHEF  Alice Bruno

Porcini Mushrooms Raw and Cooked, Rice Chips | € 28,00
Orizzontale Salad, Pumpkin, Red Chicory, Chestnuts, Pear, Endive, Nuts and Parmesan | € 22,00
Tomato Terrine with Mediterranean Flavours | € 26,00
Penati Selection Parma Ham 30 Months Aged, Vegetables Ugly but Tasty | € 24,00
Perfect Egg, Fava Beans Puré, Goat Cheese and Sheet of Bread | € 22,00 
31⁄2 Hours Cooking

first courses

CHEF  Francesco Fabiani

Vallombrosa Risotto, Burrata Flakes and Basil| € 24,00 (Minimum Order Two Portions)
Stuffed Ravioli with Sharp Gorgonzola, Pumpkin Cream and Toasted Seed | € 22,00
Cacio e Pepe Spaghetti, Beef Tartare and Black Truffle | € 25,00
“Cocco di Spello” Beans and Pasta, Roasted Lobster, Olive Oil and Rosmary | € 32,00

today's fish

CHEF  Giorgio Caimi

Tempura Prawns with Grapefruit and Lettuce Yam Som-o Salad,
Vegetables and Red Pepper | € 32,00
Oven-Roasted “Gibbone” Dentex, San Marzano Tomato Gazpacho,
Mange Tout Beans, Summer Squash | € 30,00
Grilled Scallops, Bacon, Olives, Nuts and Topinambur Cream | € 32,00

our certified meats

CHEF  Annalisa Torluccio

Pigeon Breast, Tender Creamy Potato, Celeriac, Spinach and Fond-de-Veau in Red Wine | € 30,00
Milanese Calf Rib (Thick or Thin on Request) with Home-made Potato Chips | € 32,00 
Beef Fillet and Sautéed Porcini Mushrooms | € 35,00
Roasted Suckling Pig, Swiss Chard, Tubers with Butter and Tamarind | € 34,00
Middle Raw Lamb Saddle, Plum Confit, White Garlic, Dandelion, Spinach, Mint Cream and Basil | € 32,00

Cheeses Our Selection of Italian Cheeses | € 22,00

Bread and cover | € 5,00

Chef de cuisine:  Theo Penati

Tasting Menu

Today’s Amouse Bouche

Orizzontale Salad, Pumpkin, Red Chicory, Chestnuts, Pear, Endive, Nuts and Parmesan

Cacio e Pepe Spaghetti, Beef Tartare and Black Truffle

Roasted Suckling Pig, Swiss Chard, Tubers with Butter and Tamarind

Pre-Dessert

Sweet September

Coffee

From our Wine-Cellar:
Nebbiolo “Tre Ponti” Monferrato, Villa Giada 2019

€ 75,00

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Tradition

Pass gestures, rituals, recipes and secret ingredients is the lifeblood that feeds the story of our restaurant for more than 70 years. Our cuisine has its roots in the distant past of a village tavem, led by the head of the Penati. The values that were then infused into the daily work have been handed down from father to son for three generations.

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The Great Dinners

The tastes of Tradition

During the Autumn Evenings, we have taken care of our guests since 1940.
Friday, 10th November from 08pm “The Great Boiled Meat”
Friday, 17th November from 08pm “The Truffles and the Great Red Wines”

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Ingredients

We try and select the best ingredients in our territory, focusing on the choice oflocal suppliers for fruit and vegetables, breads, meats and cold cuts. In our garden we grow herbs, decorative flowers, berries, and when the nature permits some types of vegetables. From the sea we get the best fish and shellfish, always trying to match them with locai vegetables to calibrate the environmental impact of each dish. Eating well is one of the pleasures of life, do it with care and responsibility makes it even more enjoyable ..